1 cup canned pumpkin
2 large eggs
2 tablespoons to 1/4 cup lukewarm water
1/4 cup soft butter
2 1/2 cups All-Purpose Flour
1 3/4 cups White Whole Wheat Flour
1/4 cup nonfat dry milk
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast
1/2 cup melted butter
3/4 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, cranberries or pecans, optional
Add all dough ingredients and combine in mixer. Place the dough in a greased bowl and rise 1.5 hours till puffy (doesn’t need to double in size) Roll out in a rectangle on lightly greased surface, sprinkle filling on top and roll up starting at long end. Cut into 1-1/2 inch slices and place in lightly greased pan.
Rise in pan for 1 hour. Place in oven 375 for 25-30 minutes.
Cool 15 minutes and make glaze.
1 cup confectioners sugar
1 tablespoon melted butter
1 1/2 tablespoons milk, or enough to make a thin glaze